Best Surprise Muffins Recipes

PINEAPPLE AND CARROT SURPRISE MUFFINS

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
• Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
• In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
• Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
• Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

HIDDEN SURPRISE MUFFINS

Steps:

• Grease the bottom ONLY of a 12-cup muffin tin.
• Preheat the oven to 400 degrees F.
• In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
• In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
• Make a "well" in the dry ingredients and add the wet ingredients to the well.
• Stir until the mixture is moist.
• Don't overmix - the batter should be lumpy.
• Fill the muffin tins half full.
• Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
• Add more batter on top of the jelly so that each cup is 2/3 full.
• Bake for 20-25 minutes, or until golden brown.
• When the muffins are baked there will be a jelly surprise in the middle.

PUMPKIN SURPRISE MUFFINS

Steps:

• Preheat oven to 400°. Whisk together first 6 ingredients and 1/2 cup sugar. In another bowl, whisk eggs, pumpkin, sour cream, melted butter and 3 tablespoons preserves until blended. Add to flour mixture; stir just until moistened. , Fill greased or paper-lined muffin cups half full with batter. Place a portion of cream cheese and about 3/4 teaspoon preserves in each muffin; cover with remaining batter. Sprinkle with almonds and remaining sugar., Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pans to a wire rack. Refrigerate leftovers.

PEANUT BUTTER SURPRISE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg and milk. Stir into dry ingredients just until moistened. Combine peanut butter and butter; fold into batter. , Fill greased or paper-lined muffin cups one-fourth full; place a peanut butter cup in each. Cover with remaining batter. Bake at 400° for 18-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CRANBERRY SURPRISE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened., Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter., Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

SURPRISE MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• Stir together flour, wheat germ, baking powder, salt and brown sugar. In a separate bowl, mix together butter, egg and buttermilk. Stir milk mixture into dry ingredients; mix just until combined. Fill prepared muffin cups half full with batter. Make a depression in the center of each muffin and drop in 1 teaspoon of jam. Cover jam with additional batter.
• Bake in preheated oven for 20 to 25 minutes.

CHOCOLATE SURPRISE MUFFINS

Steps:

• Preheat oven to 375 degrees F and grease muffin tins.
• In a large bowl, mix the yogurt with the milk. Mix in the beaten egg, honey and vanilla.
• Add the bran and wheat germ, mix and let stand for several minutes to absorb the liquids.
• Into another bowl, sift the flour, baking soda, salt and cocoa powder. Stir together well.
• Add to the wet mixture and stir only until combined.
• Drop mixture into muffin tins until 1/3 full.
• Add 1 heaping teaspoon raspberry preserves to the middle of each muffin tin.
• Top with remaining muffin batter until each tin is 3/4 full.
• Place the muffin tins on a baking sheet and bake 15-20 minutes, until muffins have a firm feel and slightly springs back when lightly touched.
• Let cool 5 minutes in the tins, then turn out and let cool completely on a wire rack.

BRAN SURPRISE MUFFINS

Steps:

• Preheat oven to 400° F. and line twenty-four 1/2-cup muffin tins with paper liners.
• Make filling:
• In a small bowl stir together filling ingredients until combined well. Filling keeps, covered and chilled, 1 week.
• Make batter:
• Into a large bowl sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg and stir in cereal. Add eggs, buttermilk, oil, and raisins, stirring just until combined well. Batter keeps, covered and chilled, 1 week.
• Spoon 1 heaping tablespoon batter into each tin and top with 2 teaspoons filling. Spoon 1 heaping tablespoon batter over filling, spreading to cover filling completely. Bake muffins in middle of oven 20 to 25 minutes, or until a tester comes out clean.

PESTO SURPRISE MUFFINS

Steps:

• Preaheat oven to 400 degrees F. Grease 12 (2 1/2-inch) muffin cups or line with paper baking cups.
• Combine flour, 2 tbs. cheese, baking powder and salt in a large bowl. Combine milk, oil and egg in a small bowl; stir until blended. Stir into flour mixture until just moistened. Do not overmix. Spoon into prepared muffin cups, filling one-third full. Stir pesto sauce; spoon 1 teaspoons sauce into each muffin cup. Spoon remaining batter evenly over pesto sauce. Sprinkle remaining 1 tbs. cheese evenly over batter.
• Bake 25 to 30 minutes or until toothpicks inserted into centers come out clean. Cool in muffin pans on wire rack 5 minutes. Remove from pan and cool on wire rack 10 minutes.

SURPRISE CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.
• In large bowl, beat milk, oil and egg with fork or wire whisk. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
• Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.

CRANBERRY SURPRISE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened.
• Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter.
• Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
• Editor's Note: These muffins are best served the day they're made.

SURPRISE BANANA MUFFINS

Steps:

• Prepare banana bread batter according to package directions, using milk, oil and eggs. Fill greased muffin cups two-thirds full. Place a peanut butter cup in the center of each; spoon remaining batter over top. , Bake at 400° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

SURPRISE CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400°F Grease bottoms only of 12 regular-size muffin cups with spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.
• In large bowl, beat milk, oil and egg with fork or wire whisk. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
• Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.

STRAWBERRY SURPRISE MUFFINS

Steps:

• Preheat oven to 400. Grease 12 cup muffin tin. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the berries give off some of their juices. Set aside. Combine crumble ingredients and set aside. Combine dry ingredients in a large bowl. In a medium bowl beat the egg then add milk and butter and combine. Add the egg mixture to the dry ingredients and stir until just combined. Using about half the batter, spoon into muffin cups. (Each cup should be about half full.) Spoon in some filling. Add the remaining batter. The cups will be very full. Top with crumble. Bake for 20 minutes. Remove pan from oven and cool for 5 minutes. Loosen with a sharp knife and lift carefully from the tin as the tops tend to tear off. Serve warm.

HIDDEN SURPRISE ELVIS CRUMB MUFFINS

Steps:

• 1. MIX IN BOWL FLOUR, BAKN POWDR, BAKN SODA N SALT. IN SEPERATE BOWL MIX MASHD BANANAS, SUGAR, BEATEN EGG, MELTD BUTTER, VANILLA N PEANUT BUTTER. ADD WET INTO DRY...JUST UNTIL MOISTND.
• 2. WITH A SMALL SPOON FILL UP A SPRAYD OR PAPER LINED MINI MUFFIN PAN . NOW PRESS LIGHTLY IN EACH MUFFIN A QUARTR PIECE OF REESES PEANUT BUTTER CUP.
• 3. PREHEAT OVEN TO 375.....IN A SMALL BOWL COMBINE BROWN SUGAR N FLOUR AND BUTTER....I USE MY FINGERS FOR THIS PART....JUST RUB SMALL PIECES OF BUTTER INTO MIXTURE :). ADD CHOPPD PEANUTS FOR A CRUNCHY TOPPING :)
• 4. SPRINKLE CRUMBS ONTOP OF EACH MUFFIN. NOW BAKE FOR 10-12 MINUTES.
• 5. ENJOY :)

PUMPKIN SURPRISE MUFFINS

Steps:

• In a bowl, combine the flour, 1/2 cup sugar, baking powder, cinnamon, salt, nutmeg, ginger. In another bowl, beat eggs, pumpkin, sour cream, and 3 tablespoons preserves. Stir in dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups half full. Place a cream cheese cube and 3/4 teaspoon of preserves in each. Top with remaining batter. Sprinkle with almonds and remaining sugar.
• Bake at 400°F for 20-25 minutes. Cool 5 minutes before removing from pan to wire rack.

CHOCOLATE AND NUTELLA SURPRISE MUFFINS

Steps:

• Pe-heat oven to 200'C/400'F.
• Place caster sugar in a bowl and add all other dry ingredients which have been sifted together.
• Stir to mix well.
• In another bowl combine the egg, yoghurt, milk and vanilla.
• Pour into the midle of the dry ingredients and then add melted butter.
• Mix together gently.
• Place mixture into well greased muffin tins to come just over halfway up the tins.
• Place 1 teaspoon of Nutella into the middle of each (or place a square of chocolate in)and then cover with another spoonful of muffin mixture.
• Bake for approximately 15 minutes or until muffins are cooked and well risen.
• Remove from oven but leave in tins for 5 minutes before removing muffins from tin to cool on a rack.
• Sift over some icing sugar if desired -- this just gives a nice presentation.

SURPRISE BLUEBERRY MUFFINS

Steps:

• 1. In a bowl, combine all dry ingredients. In another bowl combine oil, beaten egg and milk.
• 2. Add to dry ingredients and stir only to combine. Fold in blueberries.
• 3. Soften cream cheese and whip. Add powdered sugar and whip until fluffy.
• 4. Mix flour, sugar, cinnamon and butter with a fork. Place paper liners in 12 muffin tins. Fill 1/3 of batter then add 1/2 teaspoon of the filling.
• 5. Add enough batter until liner is almost full. Sprinkle with 1 teaspoon topping.
• 6. Bake at 350 for 20-25 minutes.

PUMPKIN SURPRISE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, combine the flour, 1/2 cup sugar, baking powder, cinnamon, salt, nutmeg and ginger. In another bowl, beat the eggs, pumpkin, sour cream, butter & 3 Tbsp preserves. Stir into the dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups 1/2 full. Place a cream cheese cube & 3/4 tsp of preserves in each. Top with remaining batter. Sprinkle with almonds & remaining sugar. Bake for 20 - 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Refrigerate leftovers.

SURPRISE CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.
• In large bowl, beat milk, oil and egg with fork or wire whisk. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
• Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.